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India · Dessert

Classic Sooji Halwa

50 min
460 kcal
6 servings

By eatmundo · July 11, 2026

Classic Sooji Halwa🇮🇳AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Classic Sooji Halwa. The percentage is the share of ingredients the two recipes have in common.

Same technique: Confection34 recipes from 15 countries

A comforting, golden semolina pudding often prepared for festivals and celebrations. It is incredibly aromatic, rich with ghee, and typically served warm with a garnish of toasted nuts.

According to eatmundo's ingredient comparison, the closest dish to Classic Sooji Halwa from another cuisine is Egyptian Nammoura (Egypt): the two share 55% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    Melt 150g of ghee in a heavy-bottomed pan over medium heat until it shimmers.

  • 2

    Add 200g of semolina and roast, stirring continuously for 8-10 minutes until it turns a deep golden brown and smells nutty.

  • 3

    In a separate saucepan, heat 500ml of water with 150g of sugar until the sugar is fully dissolved.

  • 4

    Slowly pour the warm sugar syrup into the semolina pan, stirring constantly to prevent any lumps from forming.

  • 5

    Be very careful of the steam as the liquid hits the hot semolina — use a long spoon for safety.

  • 6

    Continue to cook on low heat, stirring for 5-7 minutes, until the mixture thickens and absorbs all the moisture.

  • 7

    When the edges begin to pull away from the pan, it is ready.

  • 8

    Garnish with chopped cashews and serve warm in small bowls.

Frequently Asked Questions

What is Sooji Halwa?

Sooji Halwa is a traditional Indian semolina-based dessert made with ghee, sugar, water, and cashews. It is commonly served during religious festivals, celebrations, and as a breakfast accompaniment in many households.

Which type of semolina is best for Classic Sooji Halwa?

Use fine-grain semolina (rava/sooji) to ensure a smooth, velvety texture rather than a grainy one.

How do I know when the semolina is perfectly roasted?

The semolina is ready when it turns a deep golden-brown color and releases a nutty, fragrant aroma.

What is the correct ratio of water to semolina for the right consistency?

This recipe uses 500 ml of water to 200 g of semolina to achieve a soft, spoonable consistency.

How can I prevent lumps from forming when adding the liquid?

Stir the semolina continuously while slowly pouring in the warm syrup to ensure a lump-free mixture.

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